Vegetarian
Sichuan Eggplant Made Simple
If you enjoy authentic Sichuan Eggplant Made Simple cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
8 Min Prep
🔥
42 Min Cook
🍽️
2 Servings
🥗
Non-Vegetarian
Ingredients
- 1.5 pounds sliced Egg Plants
- 2 tablespoons Peanut Oil
- 1/4 cup Chicken Stock
- 2 tsp Sugar
- 1/2 tsp Soy Sauce
- 1 ½ tbsp Chilli Bean Paste
- 2 tsp Sichuan Pepper
- 2 tsp Ginger
- 5 cloves Garlic
- 1 tsp Cornstarch
- 2 tsp Apple Cider Vinegar
- 4 Chopped Scallions
- Garnish Cilantro
Instructions
1
This preparation guide calls for asian eggplants, or Japanese eggplants.
2
They are long and thin compared to a European or globe eggplant, and much more succulent and delicate.
3
If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.
4
*A lot of grocery stores have Asian ingredient aisles now.
5
You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market.
6
(Do not confuse with black bean paste or chili-garlic paste.)
**Sichuan peppercorns are available at some stores and online for quite cheap.
7
They aren't burning like other peppers but rather have a citrusy savor and induce a tingly, numbing sensation like a carbonated drink.
8
Prep eggplant, chili gravy, cornstarch slurry, acidic solution and scallions:
Begin your mise en place.
9
Quarter the eggplant lengthwise and chop into large batons and set aside.
10
In a small container, combine together the chicken stock, granulated sugar, and soy gravy and set it aside.
11
In a second container, combine together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
12
In a third container, combine together the cornstarch with a tablespoon of moisture and set it aside.
13
Lastly, in a fourth container, combine together the scallions and acidic solution and set it aside.
14
Sauté eggplant:
Place the oil in a wok or large sauté cooking vessel over medium-high toasty until the oil is almost smoking.
15
introduce the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.
16
If the eggplant absorbs all the oil and some pieces don't get any then introduce a little more oil.
17
introduce the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté:
until fragrant, about 30 seconds.
18
introduce the chicken stock mixture:
turn the toasty to medium-low and low-boil for 90 seconds.
19
introduce the cornstarch mixture:
and swirl around together until the gravy thickens a bit.
20
introduce the scallions and acidic solution:
and prepare for 15 seconds to diffuse their harsh flavors a bit.
21
finish off with cilantro and present.
Recipe Information
Cuisine
Chinese
Chinese
Course
Vegetarian
Vegetarian
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
42 minsTotal Time
50 minsMaster Chef
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